Cube it fine, add some potatoes and peppers and make a hash. Chop/shred it and add to barbecue sauce for sandwiches or red chile/enchilada sauce for tacos. Chop/shred and simmer in a spaghetti sauce with some olives and red wine. It will be even better if you let any of these preparations sit in the fridge a day after you make them so the pork can absorb the sauce.

My husband takes the meat and cuts it into strips and then braises it with BBQ sauce and onions. One of those things leftover from being a man from the South living in an apartment with a bunch of other guys.